Stuffed Tenderloin with Aegina’s pistachio

Cooking with fruits and nuts is a gourmet venture for most people… It sounds like a “scary” idea but really, once you try it you will find it ingenious and fun. Here, I’m giving you a special recipe made with pork tenderloin, apples and pistachio from the Greek island of  Aegina.

Aegina’s pistachio is a P.D.O (Protected Designation of Origin) product.

It is rich in proteins (26,5% to 28,4%), oils (52,1% to 53,8%),

sugar ( 5,3% to 6,5%) and its nutritional value per  100 gr is: protein:

12 gr, calories: 340, fat 29 gr, carbohydrates: 8 gr, fiber: 2 gr.

Of course, if you cannot find the original Aegina’s pistachio, you can use any other kind is available near you.

So, don’t be afraid to venture this recipe.

Ask your friends to taste it and I’m sure that they will love it, thus they will love you even more. Enjoy…

Stuffed Tenderloin with “Aegina” pistachio & apples

For four persons


2 pieces of pork tenderloin (appr. 1 ½ kilo)

Salt and freshly ground pepper


1 tbsp of butter

100 gr of pistachio (without the skin)

1 apple (piled and cut in cubes)


6 tbsp of Extra Virgin Olive Oil (EVOO)

1 large onion (grated)


2 apples (1 red, 1 green) cut into rounds

2 tbsp of brown sugar


Thoroughly wash the meat and dry it on a piece of paper.

Season it well. Using your hands, open the two pieces of meat wide and hardly press it against the table, so that it becomes slim enough.

Place the two pieces of meat one under the other on a foil, in a way they form a rectangle.

In a frying pan and on a medium heat, melt the butter and sauté the apple cubes. Pour in the pistachio as well with a little water and leave them to boil for a few minutes, just until the apple is soften enough.

When ready remove from heat and slowly pour the stuffing in the centre of both pieces of meat starting from the top to the bottom.

Gently roll the meat, encircling the stuffing inside, forming a cylinder.

Use a culinary string to tie the meat to secure that the stuffing will stay inside.

If you don’t have a string you can use four or five toothpicks (just remember to remove them when serving).

With a brush, coat the meat with some olive oil.

Bake the tenderloin in a preheated oven in 180oC for 40 minutes (it depends on the meat’s size).

When ready, move it to a large plate and cut the meat into slices.

Take all the juice from the baking pan and pour it over the slices.

Last but not least, in a casserole or frying pan, warm the brown sugar with the olive oil on a low heat.

Sauté the apple rounds for a few minutes (be careful not to melt them, they must be firm) and use them to decorate your plate. Place them all around the meat.

That’s it. Now, be frank, it wasn’t too difficult, was it?



POTATO PIE RECIPE just for kids

What do kids love?

Pies !!

  Here is my favorite potato pie. Prepare it on a Sunday evening. Monday morning will be ready for school…


1 package of “filo” pastry (we’ll use just one)

2 kg of potatoes

1 cup of extra virgin olive oil

1 leek

1 cup of flour

salt and freshly ground pepper

2 tbsp fresh parsley chopped




Peel and cut the potatoes into thin slices.

Cut the leek into small pieces.

Mix together the potatoes, the leek, the flour and ¾ of the cup with olive oil.

Add the parsley and season according to your taste.

Sprinkle the bottom of a frying pan with some olive oil so that the “filo” doesn’t stick.

Lay down the “filo” pastry. Manage with your fingers to fill the entire pan.

Pour the mix on it. Preheat the oven in 180C and bake for about 1 hour, until it has a nice, golden color.

If yours take longer to bake, don’t worry. Some potatoes need more time than others.

When ready, cut into small pieces. It is eaten hot but I think that cold will be firm enough for your kid to hold it with a napkin, the next day, at school.

“Rakomelo”-Perfect for the winter’s cold


Do it like the Greeks… Drink “rakomelo” and you ‘ll never catch a cold !

Here’s a Greek traditional, safe recipe that combines only three ingredients!!!


1 cup of “raki”





1 tablespoon of honey






a pinch of cinnamon







In a pot and in low heat, warm the “raki” but be careful not to boil it.

If it warms too much and splashes around, its alcohol may blaze up.

Remove from heat and add the honey and cinnamon. Blend well. That’s it.

Make sure you drink it hot. There’s nothing better for cold treatment.

Tiger prawns in “kadaifi” pastry

How the Greek traditional cuisine meets “Nouvelle Cuisine”.

Try this recipe. It’ s easy, quick, kid-friendly because of the skewer and simply… yummy !


10 tiger prawns peeled and deveined

Small packet of kadaifi pastry

1 egg, beaten to make egg wash

1 lt vegetable oil for frying

For the marinade:

2 chillies, diced

1 Lemon grass(or lemon), left whole for easy removal

1 garlic clove

Coriander leaves, chopped                    

1 lemon, juice and zest

100 ml sesame oil (or vegetable oil)

1 tbsp dried ginger


400 ml Greek yoghurt

1 tbsp finely diced ginger

1 lime, juice and zest

Fresh parsley, chopped


1. Soak the prawns in the marinade for at least one hour.

2. Place each prawn on a skewer, dip in egg wash and roll in kadaifi pastry (approx 10cm x 3 cm strip).

3. In a small pan, deep fry until golden with enough oil to cover the prawn but not the stick.

4. Mix together all the ingredients for the dip and serve alongside the prawns in a platter.

Basil Vinaigrette Dressing

This is a quick, easy salad dressing and one of my favorites. Fresh basil will bring spring in your plate and freshness into your kitchen. That’s why I strongly urge you to prepare it with fresh basil leaves and not dry ones. Also, to my opinion, fresh basil and extra virgin olive oil of supreme quality are best friends. Don’t waste it on other kinds of oil. Take my word for it. Enjoy !


1 cup extra virgin olive oil

1/3 cup apple cider vinegar

1/4 cup honey                                         

3 tablespoons chopped fresh basil

2 cloves garlic, minced


                           Take your mortar and pestle and whisk together all the ingredients,

                           pressing them, tossing them around,

                           pressing them again until you get a thick, green paste.

                           Pour over your favorite (especially summer) salad and serve.


So, I have some weaknesses. I can’t say no to Moroccan food.

Here is a dish I could never stop eating no matter how fattening it is.

  • 1/3 cup water
  • 2 teaspoons olive oil (Greek extra virgin olive really glorifies the recipe)
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/8 teaspoon salt
  • 1/4 cup couscous (original Moroccan couscous and none other)
  • 1 tablespoon finely chopped dried pitted dates
  • 1 tablespoon finely chopped scallion greens
  • My personal touch is the adding of one cinnamon stick into the water leaving it there all the time and removing it before serving.


Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.

Fluff couscous with a fork and stir in scallion greens.

This couscous goes extremely well with every dish, whether it’s fish, red or white meat or just cooked veggies.